Drop the noodles into boiling water, loosen the strands with chopsticks, and when the water comes to a boil again, drain immediately.
Rinse well under cold water and drain thoroughly.
Spread the noodles on a tray to allow them to dry for at least 20 minutes.
Lift them and gently shake to loosen and allow to dry more evenly.
Arrange the noodles on a dinner plate and shape into a loose mound.
Heat the 1/2 cup oil in a wok until just beginning to smoke.
Slide the noodle mound into the oil, and fry for 1 to 2 minutes, or until the base of the noodles is crisping and turning golden brown.
Flip over to the other side and fry.
Remove and drain on paper towels. (The outside noodles are crisped and lightly browned, but the inside should still be soft and tender.)
Keep warm in a low oven (210 degrees) with the door open.
Meanwhile, heat the 2 tablespoons oil in a wok.
Stir-fry the Chinese barbecued pork and the scallions for 1 minute.
Add the snow peas, wood ear fungus, celery, and bean sprouts and toss together over moderate heat for 1 minute.
Sprinkle the water down the side of the wok, cover the wok with the lid and cook for about 30 seconds.
Add all of the seasonings ingredients, stirring immediately until the sauce is lightly velvety.
Arrange the fried noodles on a serving plate and place the Chinese barbecued pork and vegetables over the top of the noodles and serve.